From Copycat Recipe Guide
Edy's Girl Scouts Samoas Cookie Ice Cream
Girl Scout cookies and Girl Scout cookie ice cream are only available for a short time once a year. With this Edy's Girl Scouts Samoas Cookie Ice Cream recipe, you can bring the tasty flavors of Girl Scout cookies into your home all year round. Girl Scouts Samoas cookies are one of their most popular varieties, blending coconut, caramel, and chocolate to create a delectable snack that just about everyone loves. This ice cream recipe takes those flavors to the next level!
Start to finish: 45 minutes, plus freezing time
Serves: 8 servings (1/2 cup each)
|Creative Commons image by GoodNCrazy|
|Customer service phone||888-590-3397|
|Main ingredients||Samoa cookies, egg yolks, sugar, coconut|
|Cooking method||Mixing, using an ice cream maker|
|Similar to||Coconut chocolate chip ice cream|
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Edy's Girl Scouts Samoas Cookie Ice Cream Ingredients
- 1 1/2 cups of white sugar
- 1/2 cup water
- 3 cups whipping cream
- 1 1/2 cup of shredded coconut, unsweetened
- 1 cup coconut milk
- 3/4 cup of cane sugar
- Pinch of salt
- A few drops of vanilla extract
- 1 vanilla bean
- 5 egg yolks
- 6 Samoa cookies, coarsely chopped
Edy's Girl Scouts Samoas Cookie Ice Cream Recipe
Make the Caramel Sauce
- In a saucepan over medium het, combine white sugar and water, stirring occasionally, until it reaches a boil.
- Once the sugar mixture reaches a boil, increase the heat setting to high.
- Once the mixture turns amber, take it off the heat and let it sit for about 30 seconds.
- Slowly pour in 1 cup of whipping cream, whisking as you pour.
- Set caramel sauce in the refrigerator to cool.
Toast the Coconut
- Preheat oven to 350 degrees Fahrenheit.
- On a baking sheet, spread the coconut out and bake for 5 to 8 minutes. Toss the coconut frequently so that it is evenly toasted.
- Once the coconut becomes golden brown, remove it from the oven.
- Set aside 1/4 cup of the toasted coconut.
Make the Ice Cream
- Mix together the coconut milk, remaining cream, cane sugar, salt, vanilla extract, and 1 1/4 cups of toasted coconut in a saucepan.
- Slice open the vanilla bean and scrape the seeds into the warm milk mixture.
- Add the bean pod to the warm milk mixture for extra flavor.
- Whisk the egg yolks in a bowl.
- Gradually add some of the warm milk mixture into the egg yolks, stirring continuously.
- Pour the warmed egg yolk/milk mixture back into the pan and cook over low heat, stirring frequently.
- The custard is done once the mixture coats the back of a spoon.
- Strain the custard mixture, pushing on the coconut to get as much flavor out of it as possible.
- Refrigerate the mixture immediately. Cool for about 20 or 30 minutes.
- Stir the mixture once again, as the coconut milk may have separated, and then freeze in your ice cream maker according to the machine's instructions.
- Add some caramel mixture to the bottom of the container you plan on using to store the ice cream.
- When the ice cream is almost complete, add the chopped-up Samoa cookie pieces.
- As you remove the ice cream from the maker, alternate between a layer of ice cream and a layer of your caramel mixture.
- Freeze for about 4 hours.
- Sprinkle with the remaining toasted coconut before serving.
Edy's Girl Scouts Samoas Cookie Ice Cream Video
- If you are feeling adventurous, try making the Samoa cookies from scratch instead of using them out of a box.
- To simplify this recipe, try using store-bought caramel sauce instead of making it from scratch.
Also See: How to Make Girl Scout Samoa Cookies, How to Make Girl Scout Trefoils, How to Make Girl Scout Thin Mint Cookies, How to Make Edy's Girl Scouts Thin Mint Cookie Ice Cream, How to Make Edy's Girl Scouts Tagalongs Cookie Ice Cream